10 mins
10 mins
Serves 10

Chilled Pasta with Peas, Mint and Ricotta

With creamy ricotta, zesty mint and sweet peas,this chilled pasta makes a lovely alfresco meal in the summertime – and also works well as a lighter pasta to accompany barbecues.
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  • 1 pkg Italpasta Scoobi Do Pasta
  • 3 cups frozen peas, divided
  • 1 cup slivered snap peas
  • 1/4 cup olive oil, divided
  • 3 cloves garlic, halved
  • 2 tbsp lemon juice
  • 2 tsp salt, divided
  • 2 cups ricotta cheese
  • 1/2 cup loosely packed fresh mint, chopped
  • 1/2 tsp pepper
  • 1/3 cup grated Parmesan cheese, for serving


  • Cook pasta according to package directions, adding 1 1/2 cups (375 mL) peas and sugar snap peas in the last minute of cooking time. Drain and refresh under cold running water; drain well and set aside.
  • Meanwhile, in 3 cups (750 mL) boiling water, cook remaining peas for 3 to 4 minutes or until tender. Drain, reserving 1/4 cup (60 mL) cooking liquid.
  • In blender, combine peas, reserved cooking liquid, 2 tbsp (30 mL) olive oil, garlic, lemon juice, and 1 tsp (5 mL) salt; pulse until smooth.
  • In bowl, toss together pasta, sugar snap peas, whole peas, puréed pea mixture, ricotta, mint, remaining olive oil, salt and pepper.
  • Serve at room temperature or refrigerate for 1 to 2 hours to serve chilled. Serve with Parmesan cheese.
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Use fresh shelled peas when in season, adjusting the cooking time as needed.

Nutritional Analysis

Calories: 350kcalCarbohydrates: 42gProtein: 15gFat: 14gSaturated Fat: 6gCholesterol: 30mgSodium: 620mgFiber: 4gSugar: 4g